Mix 1/3 cup of orange juice, 1 tablespoon of soy sauce (low sodium, if you want), 1 tablespoon of Szechuan sauce, and 2 teaspoons
of cornstarch in a small bowl.
Combine milk and
cornstarch in small bowl and add to mixture.
While the lemon slices are baking prepare the strawberry jam by mixing them with the arrowroot starch /
cornstarch in a small bowl.
While the dough rises, make the filling by combining the dark brown sugar, cinnamon and
cornstarch in a small bowl.
While the mixture is whipping, combine the confectioners» sugar and
cornstarch in a small bowl.
Combine remaining 1/4 cup broth and
cornstarch in small bowl.
Combine cold water and
cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened.
Combine the confectioners» sugar and
cornstarch in a small bowl.
Meanwhile, whisk together fruit juice and
cornstarch in a small bowl.
Combine 1 tablespoon water and
cornstarch in a small bowl, stirring until smooth.
Mix a few tbsp of the coconut milk with
the cornstarch in a small bowl to make a slurry.
Combine water and
cornstarch in a small bowl; add to pan.
Combine vegetable broth, soy sauce, and
cornstarch in a small bowl; stir with a whisk until smooth.
Combine lime juice and
cornstarch in a small bowl; stir until smooth.
Whisk together the vinegar, hoisin, sesame oil, sugar, and remaining tamari and
cornstarch in a small bowl.
3 Whisk
the cornstarch in a small bowl with the remaining tablespoon water until smooth; stir into the strawberry mixture.